Vegan Recipes from the Pure Plant Kitchen
My pal and vegan warrior Kim Fung Nam (#thepureplantkitchen) shares her knowledge on compassionate cooking and eating through her oh-so-yummy vegan recipes. Lokah Samastah Sukhino Bhavantu
The Creamiest Scrambled Tofu
360g of medium firm tofu. (medium firm - use the back of a fork to mash in to a large crumble without too much effort. Firm tofu can’t be mashed with a back of a fork, but can be cut in to blocks and holds it’s shape well. Soft tofu is too soft to create a crumb)
1/2 tsp of each: onion powder, garlic powder, turmeric
1/4 cup Basic Cashew Cream with 2 tbsp of nutritional yeast and 1/2 tsp of miso if you have it, preferably white miso(*see below)
Salt to taste
1. Make your cashew cream and blend in the nutritional yeast and optional miso
2. Mash up tofu in a bowl
3. Heat up a pan on medium low and add a little oil or a little stock/water if not using oil. You just need enough so that there is something between the tofu and pan to prevent the tofu when burning, crisping up and sticking when it hits the pan.
4. Add the tofu to the pan stir around to warm up the tofu- 2 mins
5. Add the onion powder, garlic powder and turmeric. Stir.
6. Stir in the cashew cream mixture and let it heat through 1 min.
Check for seasoning and serve while hot.
Tips and Variations
If you want to add veggies to your scramble. Saute them separately and add after Step 4.
Sub cashew cream for a few tablespoons of pesto, the olive oil and pine nuts will add a richness to the scramble.
Knowing how to make nuts and seeds in to cream will open up a whole universe of recipes and dishes that you thought you had to give up when you stopped eating dairy. A simple cashew cream of plant milk and nuts can be transformed in to a savoury sauce for pasta using a few tasty ingredients and some stock to thin it out or a sweet vanilla or almond cream with a little maple syrup to eat with chia seed puddings, cakes or as a sweet dip for fruit. Cashew or sunflower cream is a staple in my kitchen.
Basic Cashew Cream (Makes 2 cups)
2 cups of raw cashews- measure before soaking and soak them in cool water for at least 3-4 hours to make blending easier.
3/4 cup of unsweetened nut milk
Rinse soaked nuts. Place nuts and milk in to a high speed blender and blend until smooth.
Soaked cashew nuts can be frozen for up to 3 months and cashew cream can also be frozen for 1-2 months. So make a full recipe of cashew cream and use a warmed spoon to scoop out when you need it.